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HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 8Appetizers Relishes and miscellaneous Topping: 2 eggs 1 cup coconut 1 cup cut-up red candied cherries Vi tsp. almond flavouring 1 cup brown sugar, lightly packed Mix flour & icing sugar & cut in butter until mixture is mealy. Press mixture in ungreased 9” pan. Bake at 350° 8-10 min. Remove from oven. Beat eggs well then add brown sugar ? beat again. Stir in coconut, cherries & almond flavouring. Spread over partially baked base. Bake for 30 minutes. Cut when cool. Heather Fothergill Londesboro CHERRY ALMOND BUNDT CAKE 2 cups halved red candied cherries Vi cup slivered almonds Vi cup all-purpose flour 1 cup margarine (softened) 1 cup sugar 1 tsp. vanilla 1 tsp. almond extract 4 eggs lVi cups flour 2 tsp. baking powder Vi tsp. salt Vi cup milk Combine cherries, almonds, and Vi cup flour until well coated. Set aside. Cream margarine, sugar and flavour­ ings until light and fluffy. Add eggs one at a time beating well after each addition. Combine flour, baking powder and salt. Stir well. Add flour mixture alternately with milk to creamed mixture. Stir in floured fruit & nuts. Turn into greased and floured 12 cup Bundt pan. Bake at 300°F for about 55 minutes or until cake tests done. Sprinkle with powdered sugar. Wrap cooled cake in foil and store in cool place for several days to allow cake to ripen. Nancy Martin 30 Victoria St. Seaforth (Ukraine) PYROHY (Perogies) (filled dumplings) Boil potatoes (enough for about 6 cups) Mash and add either of the following, potato and cottage cheese filling: Vi small package creamed cottage cheese, salt & papper, or potatoe and cheese filling: Vi cup sour cream, Vi cup grated old cheddar cheese, salt and pepper. Dough 4 cups flour 1 tablespoon salt 4 tablespoons Crisco oil 1 Vi cups water. Mix dough and put bowl over and let sit at least 10 minutes. Roll out dough thinly on a floured board. Cut into 3 inch squares or circles. Place good teaspoon filling into the centre and folc| over making half moons. Press edges together and seal firmly. Boil pot of water and drop into boiling water and stir. Let come to top, boil a few minutes longer, strain and pour cold water over. Good fried or use with sour cream. To freeze-DO NOT COOK. Mrs. Michael Malanuik Seaforth CHEESE BALL 1-8 oz. Philidelphia cheese 1-4 oz. wedge of blue cheese Cream together, can add 4 oz. of cheese whiz if you wish Add 2 tbsp, grated onion 2 tsp. finely chopped celery heart leaves Dash of Worchestershire sauce Vi tsp. Monsodium Glutamate Mix well put in ball shape and put in frig, chill well, Vi hour before use roll in Vi cup of chopped walnuts, then place in the centre of your tra y surrounded by different kinds of crackers, and fruits. Amy McCrea Blyth GREEN TOMATO RELISH 1 6 qt. basket green tomtoes 3 red and green peppers 6 large onions Put through course food chopper. Drain well. Put in kettle & add 4 tsp. salt 4 tsp. curry powder 6 tsp. celery seed 3 cups cider vinegar 6 cups white sugar Bring to boil & cook 20 minutes or more if necessary to thicken up. Put in jar while hot & seal. Ruth Papple Seaforth PIROSHKI (makes 4 to 6 dozen) Pastry 1 cup commercial sour cream Vi cup melted butter 2 eggs (separated)-reserve whites for later use. Vi tsp. w. sugar 2 cups all purpose flour Filling 1 lb. ground beef 2 tbsp, butter 2 tbsp, chopped onion Vi tsp. tobasco sauce dash bitters (optional) Vi tsp. monsodium glutatmate 3/i tsp. salt Vi tsp. pepper To Make Pastry Beat small amount of sour cream and melted butter, then blend in remaining sour cream. Stir in sugar and egg yolks. Gradually blend in flour. Place in small bowl & cover and chill overnight. To Make Filling Saute onions and butter, then add meat and other ingredients and cook. Then cool. Roll chilled dough quickly to 1/16 inch thickness on lightly floured board­ cut into about 3 in. circles. Brush with egg white. Fill with about 1 tsp. of meat mixture. Fold over and seal with fork. Prick top with fork. Brush turnovers with egg white. Place on ungreased baking sheet. Bake in hot over (400°) for 10 to 15 min. or until lightly browned. Cool-pack- age and freeze. To serve-heat on cookie sheet in 350° oven for 20 min. Delicious served with dry garlic sauce or your favourite sauce. Makes a delicious party snack. Beryl Campbell Listowel GRANOLA 4 c. rolled oats Vi c. sesame seeds 1 c. cocoanut (optional) Vi c. w’heat germ 1 c. nuts (almonds or cashews) 1 c. sunflower seeds Vi tsp. salt Mix together. In small bowl, mix Vi c. liquid honey & Vi c. salad oil. Add to dry mixture & mix well. Put in roasting pan uncovered at 250° F for 3/4 hr. Stir every 10 minutes. Leave to cool. Store in jars. Mrs. George Procter RR5 Brussels Page 8 Christmas Cookbook